MyPlate encourages you to split your plate into three portions, with half devoted to fruits and vegetables, and the rest split evenly between whole grains and protein. There's a small glass nearby allotted for dairy.
The New York Post challenged three New York chefs to create a vision of their ideal MyPlate entree. The website has photos of the chefs' MyPlate creations, but here's a breakdown of what they contained:
Eric Ripert; chef, Le Bernardin
- PLATE: Salmon, ratatouille, instant black wild rice, and strawberries for dipping in a side of Greek yogurt
- "Salmon is a fish that, if you're not wealthy, isn't expensive," Ripert told the post. "For fruit, because they're in season, I would have strawberries drizzled with honey, which could be mixed with a little bit of Greek yogurt on the side."
Lidia Bastianich; chef, TV host, cookbook author
- PLATE: Whole-wheat shells with spinach, bacon and cecci
- "A very diversified, aromatic meal with a little fat and a lot of color gratifies you mentally, so you don't need as much quantity," Bastianich said.
- This dish ($25) will be available off the menu at Felidia for the next two weeks.
Bill Telepan; chef, Telepan
- PLATE: Pork with peas, carrots and a side of bulgur-wheat
- "We eat a lot of fruits and vegetables in my family, so this dish is perfect because it has a little bit of meat surrounded by mased peas and carrots, which are in season right now," Telepan told the Post.
- This dish ($31 plus $8 for the bulgur wheat side) will be available off the menu at Telepan for the next two weeks.